5 shoulder blade lamb chops
OR 1 lb. lamb stew
1 onion, finely chopped
2 lg. carrots, grated
1/4 c. cooking oil
2 c. uncooked rice (I prefer UNCLE BEN'S®, but never Minute rice)
1 tsp. black pepper
1 tbsp. salt
5 c. water

Cut lamb into 1/2 inch cubes, discard any bones. Put cooking oil in large casserole size pan. Add onions, fry until soft but not brown. Add lamb, stir fry until no longer red. Add grated carrots, cover pan and simmer another 15 minutes. Add uncooked rice, stir until well mixed with other ingredients already in pot. Simmer another 5 minutes. Add water, salt and black pepper. put on high heat, bring to rapid boil, then cover with lid and turn heat down to simmer. Cook approximately 20 minutes more until rice is done. Serves 4 to 6 adults. Good with green salad or cucumbers.